Let soup cool a bit before pureeing it in a blender — otherwise, the steam will force the top off the blender and splatter it all over you and your kitchen. You can also puree it in the pot with ...

The key to thick, velvety soup is your blender. Unlike recipes that call for heavy cream or half and half as a thickening agent, blending soup ingredients naturally adds a hearty, silky ...

In this easy bean soup, the beans themselves act as the thickener; blending them with the broth and vegetables makes for a deliciously creamy soup without the need for a roux. To keep your soup ...

This puréed broccoli soup is so flexible. Substitute asparagus or zucchini for the fennel in this recipe when they’re in season; cook them along with the broccoli. The crunchy, garlicky ...

SPRING may have sprung, but we still crave quick and easy comfort food. A bowl of soup with a crusty buttered roll is always a winner. But those go-to tins of Heinz cream of tomato are £1.70 a pop ...

Some will soften more quickly than others. Remove the pan from the heat. Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper. Add a splash of just ...

If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a ...